The Best Vegan Queso {Cashew Free!} + VIDEO

Aw yeah, this cashew free “cheesy” vegan queso recipe is out of this world! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan dip your new favorite snack.

hand dipping tortilla chip in vegan queso dip.

It’s hard to believe vegan queso even exists; after all, queso it literally 99% cheese. But hey, times are changing and I’m okay with it!

Lots of vegan quesos are made up from cashews but with all of the nut allergies out there, cashews are not always the best substitute.

So what does this vegan queso recipe use instead?

Potatoes.

Yup you read that right. If potatoes can be queso, you can be anything in life, my friend!

potatoes, seasonings, apple cider vinegar, almond milk ingredients on white background with wood board

Ingredients in vegan queso:

Besides potato, this fantastic plant-based recipe requires:

  • Olive oil – can substitute with another neutral oil
  • Apple cider vinegar
  • Nutritional yeast – for that cheesy flavor
  • Almond milk – to create just the right rich, creamy texture
  • Garlic – peeled cloves
  • Salsa – your favorite store bought or homemade salsa
  • Seasonings – cumin, chili powder, paprika, plus salt to taste

With most these ingredients being pantry essentials, this recipe can always be a quick snack option.

What is nutritional yeast?

Let’s talk about nutritional yeast for a sec as it is the primary ingredient in vegan queso. It’s a natural, inactive yeast (so different from the yeast in bread). Nutritional yeast has a great cheesy flavor and is used in many savory vegan recipes – from Leek and Asparagus Vegan Quiche and Crispy Baked Everything Kale Chips, to Vegan Broccoli Cheddar Soup and this yummy Vegan Queso recipe!

hand adding salt to pot of potatoes

How to make vegan queso

This delicious dairy-free “cheese” dip is ready to enjoy in only 20 minutes.

Start by boiling the peeled and chopped potatoes in a large pot of salted water. Salting the water is a critical step as it brings in the flavor.

Once the potatoes are fork-tender, drain them well and return to the pot to cool slightly.

ingredients for vegan queso in food processor

Then add the potatoes to a food processor along with the remaining ingredients. Blend until creamy and smooth.

Taste the vegan queso, and add more seasonings as you like.

Serve slightly warm as-is, or heat up the queso in the microwave a bit. Or you can even chill in the fridge before enjoying for a cold dip.

vegan queso in food processor

What to eat with vegan queso:

My favorite way is simply with tortilla chips, but there are so many ways to enjoy this queso dip:

  • Makes a great companion for tacos.
  • Serve on the side for dipping, or drizzle on top of a Vegan Crunchwrap Supreme.
  • Use it to make nachos! Lather a pile of tortilla chips with queso and top with all the nacho fixings.
  • Pour it over a bowl of rice and beans and add some veggies for an easy and healthy meal.
  • Have it in a taco salad!
dairy free queso dip on wood board with tortilla chips

Troubleshooting tips:

If your vegan queso doesn’t look like the pictures, don’t fret! This recipe is very forgiving, meaning minor tweaks can improve your queso…

Queso is too thin? Try adding a little bit of nutritional yeast or 1 teaspoon of corn starch.

Queso is too thick? Add a little bit of olive oil or almond milk to thin out.

How long does vegan queso last?

About 5-7 days in the fridge, stored in an airtight container. Just warm it up in the microwave when you want to eat it!

If you tried this vegan queso recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

hand dipping tortilla chip in vegan queso dip.

The Best Vegan Queso {Cashew-Free!}

This delicious queso recipe is nut-free, dairy-free, and gluten-free! Potatoes, nutritional yeast, and all the delicious spices make this one-of-a-kind vegan recipe your new favorite snack.
5 from 9 votes
Print Pin
Course: Appetizer, Condiment, Snack
Cuisine: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Keyword: best vegan queso, cheesy queso no dairy, dairy free cheese dip, party appetizer recipe vegan, vegan questo without nuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 128kcal
Author: Amanda

Ingredients

  • 1 medium russet potato cubed (about 1-1/2 cups)
  • 1 Tablespoon salt
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons salsa
  • 1/3 cup almond milk or any other plant-based milk (oat, soy, cashew are good options)
  • 2-3 garlic cloves peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika

Instructions

  • Add potatoes to aย pot and fill with water until potatoes are covered. Add 1 Tablespoon of salt and bring to boil.
  • Reduce heat and let simmer until potatoes are cooked through. To check for doneness, a fork should pierce through a potato with ease.
  • Strain potatoes and add to the food processor. Add olive oil, apple cider vinegar, nutritional yeast, salsa, almond milk, garlic cloves, cumin, chili powder, and paprika to the blender and blend until completely smooth. Taste and adjust seasonings (I add about 1 teaspoon of salt!)
  • Serve warm with tortilla chips. Leftovers keep for about 5-7 days in the fridge.

Video

Notes

Homemade vegan queso will keep well for about 5-7 days in the fridge, stored in an airtight container. Just warm it up in the microwave when you want to eat it!

Nutrition

Serving: 1serving (about 1/4 recipe) | Calories: 128kcal | Carbohydrates: 13.1g | Protein: 3.8g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 63mg | Potassium: 399mg | Fiber: 2.9g | Sugar: 0.8g | Calcium: 30mg | Iron: 1.8mg

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25 thoughts on “The Best Vegan Queso {Cashew Free!} + VIDEO”

  1. 5 stars
    That’s interesting… I’ve never seen nutritional yeast or tried it, sounds like a fun seasoning although I feel it needs a name change ๐Ÿ˜‰

  2. 5 stars
    Ok… so I’m not vegan, but I have to try this recipe! Sounds awesome! I just have to find nutritional yeast… Thanks for sharing

  3. Hello! Recipe is awesome, but itโ€™s marketed as nut-free while saying to use almond milk in the recipe??

  4. Do you think I could make a ton and can it for you easy use? I have been vegan for 1 month and have already made it many times. This way would be easier

  5. 5 stars
    SO great. If someone told you it was cheese, you would believe it no problem! Yummy. I didn’t use the cumin, and added the salsa after blending so it stayed chunky,

  6. This was pretty good other than it was so salty I could not eat it. Did you really mean 1 tablespoon or was that a typo?

    • The salt does not go directly in the queso. It goes in the water when you are cooking the potatoes. Most of that salt is then discarded. You do this to season the potatoes when cooking (similar to cooking pasta). I hope this helps!

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